In this episode, we explore bread cheese — a firm, squeaky, caramelized cheese that holds its shape when heated. Also known as Juustoleipä, this traditional Scandinavian-style cheese is toasted before packaging, giving it a rich, buttery flavor and signature browned crust. We’ll dig into how it’s made, why it resists melting, and how to serve it — from crisped-up slices with jam to creative pairings on your next cheese board. We’re featuring Wisconsin's own The Big Moo version, available at grocery stores, like Publix, The Fresh Market & Albertsons and breaking down what makes it so satisfying to fry, flip, and devour. Whether you're cheese-curious or curd-committed, this one’s for you. Sound effects from Pixabay.

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In this episode, Brittany dives into the rich, oozy magic of Quinta—a decadent, spruce-wrapped cheese from the women-owned Point Reyes Farmstead Cheese Company. Join her as she chats with Erin, Sales Manager at Point Reyes, about the happy accident that gave birth to this fan-favorite cheese, now celebrating its fifth birthday during the company’s 25th anniversary year!

We’ll unpack what makes Quinta so unique, from its tea soaked spruce wrapped exterior to its luscious, spoonable interior. Expect some seriously fun and unexpected pairing ideas (spoiler: there's Fritos involved) and bite-sized cheese facts that will make you the most interesting person at your next wine night.

Whether you're a cheese novice or a seasoned curd nerd, this episode is packed with joy, stories, and delicious inspiration. Hit play and hop on the bandwagon of falling in love with Quinta.

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In this long-awaitied episode, Brittany tastes two unforgettable cheeses: Valley Milkhouse's Honey Bell, with its sweet, creamy allure, and Sequatchie Cove's Coppinger, a bold, earthy sensation. Along the way, she dives into November’s best cheese-focused events, tempting you to join the fun, and—true to form—keeps adding must-try cheeses and places to go to her ever-growing bucket list. Expect plenty of laughs, some drool-worthy moments, and an epicurious exploration into the craft and pairings behind these cheeses that every enthusiast will savor. Whether you’re a seasoned curd nerd or simply cheese-curious, prepare to fall in love with Honey Bell, Coppinger, and maybe even learn some go to cheese education tricks to keep in your back pocket next time you are out cheese shopping.

Sound effects by Pixabay 

Featured cheese:

• Valley Milkhouse Honey Bell
• Sequatchie Cove Creamery Coppinger

Cheese events: 

• 11/9: La Vid Wine Bar, Spanish + Portugal cheeses and meats
• 11/11: National Cheese Day in Japan, Cheese Festa
• 11/14-18: World Cheese Awards, Portugal
• 11/21: A Night at Cheese School 101 - Detroit
• 11/23: Portland Cheese + Meat Festival 
• 11/23: C.Hesse Pop up
• 11/26: Murrays Taste of the Caves

Follow along on IG for more cheesy inspiration @TheBsCheese or at my website www.thebscheese.com and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!

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Join your host, Brittany, on a flavorful journey with Jess Galen, the cheerful owner of Bloomy Dobbs, a hidden gem nestled in Dobbs Ferry of Westchester County, NY.

In this new mini-series episode, Jess spills the cheese (figuratively, of course!) on what makes her quaint shop a local gem. From handpicked culinary selections to community events, she's the maestro behind it all. Get ready for anecdotes that are as sharp as her cheddar and as rich as her brie. Whether you're a cheese connoisseur or just craving a dairy delight, this episode of Curd is the Word promises a perfect pairing of flavor and fun. So grab your favorite crackers and tune in to discover the cheesy secrets of Bloomy Dobbs, where every slice tells a story!

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Welcome back to another episode of Curd is the Word! Today, we're diving into the delicious realm of vegan cheeses. Join us as we explore the remarkable evolution of vegan cheese, sampling Mount Saint Helens from Wendy's Nutty Cheese and Pepper Jack by Darë.

Prepare your taste buds for a flavorful adventure as we discuss the impressive strides made in vegan cheese quality, taste, and texture. Hear insights from the passionate cheesemakers themselves, about their craft and dedication to creating delectable dairy-free alternatives. 

From creamy textures to bold flavors, we'll take you on a journey through the diverse world of plant-based cheese, proving that dairy-free doesn't mean flavor-free. Whether you've been vegan for a while or simply curious about the latest culinary trends, this episode promises to tantalize your mind as well as your senses. 

So grab your vegan crackers and indulge in the cheezy goodness that is sure to satisfy even the most discerning palates. Let's taste the future of cheese!

Featured cheeses:

• Mount Saint Helens by Wendy's Nutty Cheese
• Pepper Jack by Darë

Featured events:

• Vegan Street Fair: https://www.veganstreetfair.com/
• Vegandale Fest: https://www.vegandalefest.com/
• Vegan Exchange Market: https://www.veganexchangeevents.com/
• VegFest UK: https://www.vegfest.co.uk/
• Sunny Gandara private events: https://sunnygandara.com/cheeseandwine/

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Get ready for a whirlwind update on The B's Cheese business escapades! From figuring out farmer's markets to hosting tasting events and DIY charcuterie classes, this episode packs a punch. Britt dishes out tales from her cheesy past and reveals the delectable cheeses she's currently obsessed with. With her grand comeback to the podcast scene, brace yourselves for more witty banter and insightful discussions. So tune in for a quick, under 10-minute rundown that's as sharp as your favorite cheddar and as smooth as a creamy brie. Whether you're a cheese connoisseur or just love a good story, this episode has something for everyone. Grab your favorite snack, sit back, and let's cheese-chat our way through this delightful update together.

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Join your host, Brittany, as she is back with another mini episode - this time focused on cheese education (Yes! It's a thing!). Starting off with the Academy of Cheese, Brittany will talk about the rich history that brought the Academy of Cheese about and discuss how they dive into a range of topics from the fundamentals of cheese-making to advanced tasting techniques for their assortment of artisanal cheeses. Through insightful commentary and personal anecdotes from Brittany and others, we also discuss strengths and potential areas for growth within the Academy of Cheese curriculum.

If you're on the fence about the Academy, fear not, as Brittany also mentions all of the educational free resources that can be found just on their main website alone.  Tune in for an engaging exploration of cheese education as we chat about whether the Academy of Cheese is right for you.

Sound effects from pixabay.com. 

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Welcome to "Curd is the Word" - episode 9! In this episode, we unravel the cheesy wonders of Uplands Cheese's seasonal delight, Rush Creek Reserve—think creamy, dreamy goodness in every bite. Switching gears, we explore Nettle Meadow's Fromage Blanc, which is uniquely infused with honey and lavender, creating a flavor symphony that's soft and irresistible. We'll also kick off 2024 with a sneak peek into the exciting world of cheese events. Plus, join me as I draw surprising parallels between Champagne and Scrubbing Bubbles toilet cleaner—trust me, it's intriguing! And for the true cheese connoisseurs, I delve into detailed tasting notes for both stars of the show. Get ready to embark on a flavorful journey that will leave your taste buds tingling and your curiosity piqued.

Sound effects by Pixabay.

Featured cheese:
Uplands Cheese | Rush Creek Reserve
Nettle Meadow | Fromage Blanc, Honey Lavender

Featured events:
Fonduel | Cheesemonger Invitational
January 18 - New York, NY

Fancy Food Show | SFA
January 21-23 | Las Vegas, NV

Certificate Program in Cheese Studies | Boston University
starts January 24 - Boston, MA

The B's Cheese DIY Charcuterie Board classes
select dates in Februrary - NJ

Cheese + Dairy Products Show | Salon du Fromage
February 25-27 | Paris, France

Artisan Cheese Festival | CA Cheese Guild
March 22-24 | Sonoma County, CA

Follow along on IG for more cheesy inspiration @TheBsCheese or at my website www.thebscheese.com and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!

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Get ready for a fresh approach to cheese in Curd is the Word, Episode 8! Dive into our new "Send me Cheese" mini-series featuring the sensational offerings from Lakins Gorges Cheese in Waldoboro, Maine.

In this episode we unwrap and discuss four delectable delights crafted with love and East Forty Farm's finest cow's milk. Join the flavor journey as we explore the intricate dance of making and tasting in Jig, the creamy perfection of Medallion, the salty influence of Rockweed, and why the Opus 42 belongs in every refridgerator.

But that's not all – we've got insider tidbits straight from the cheese queen herself, Allison Lakin! From the farm to your plate, discover the passion, craftsmanship, and delightful anecdotes that make each bite an award-winning experience.

It's not just a podcast; it's a cheese lover's dream come true. So grab your favorite wine, pull up a cheese board, and get ready to indulge in the cheesy wonders of Lakins Gorges Cheese. 

Featured Lakins Gorges cheeses:

• Jig: baby sized (3-bite!) bloomy cheese with a citrus and earthy taste
• Medallion: classic soft, bloomy rind cheese with a note of mushroom
• Rockweed: dried seaweed in the middle of a soft, creamy cheese
• Opus 42: firm, snackable cow's milk 

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Welcome to the 7th episode of "Curd is the Word" with your host, Brittany Bisset! Get ready to embark on a cheese-tasting journey as we explore the alluring realms of two sensational artisanal cheeses. First up is Cowgirl Creamery's Red Hawk, a funky soft cheese hailing from Northern California with a backstory as rich as its flavor. We'll dive into its washed rind goodness and uncover the secrets behind its delectable, unforgettable taste.

But wait, there's more! We’ll then whisk your taste buds away to the Finger Lakes region in New York to savor Sunset View Creamery's BelPaese, an Italian snacking cheese that’s sure to make your palate dance, especially if you are fond of both Swiss and Parmesan cheeses. From its origins to its distinct character, we’ll delve into what makes this cheese a must-have for your after-dinner able.

Join us for a lively and cheese-filled discussion that’s packed with wit, wisdom, and a whole lot of flavor. Whether you’re a cheese connoisseur or just beginning your cheesy adventures, this episode is for you.

Sound effects by Pixabay 

Featured cheese:

• Cowgirl Creamery Red Hawk
• Sunset View BelPaese

Cheese events: 

• The B's Cheese Cheese Tasting/DIY Charcuterie Board class
• The Barnyard Collective presents Best Practices: Salesmanship, Storytelling & Service
• CheeseSexDeath Cheese Church - last of 2023!

Follow along on IG for more cheesy inspiration @TheBsCheese or at my website www.thebscheese.com and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!